Lunch: Down-Home Deviled Eggs

Recipe by Barbara Chernetz Crispy bacon adds a salty crunch and chopped pimientos add a slight sweetness to this classic deviled egg recipe. Substitute almonds for the bacon for a healthier option.

Ingredients

1/2 c. light mayonnaise
1 tsp. Dijon mustard
1/4 c. chopped pimientos
6 slice cooked bacon
2 tbsp. Chopped flat-leaf parsley
1/2 tsp. salt
1/2 tsp. Pepper
12 large hard-cooked eggs
Italian parsley leaves, for garnish

Instructions

In a small bowl, mix mayonnaise, mustard, pimientos, bacon (or almonds), parsley, salt, pepper, and egg yolks. Spoon mixture into each halved egg white. Garnish each with a whole parsley leaf.

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